GREAN PEA HUMMUS
About the Recipe
Spring is the time to celebrate green peas. I've been meaning to share this GREEN PEA HUMMUS recipe ever since I concocted it last summer after tasting the LOAVES and FISHES version at a dinner party in Bridgehampton. So now that it's April and I still haven't done it, here goes. I have no idea how close my version is to the original as I had no recipe to follow but I'm very happy with it.
People seem to love it and I've had many requests for the recipe. Make extra as it freezes well (see note below).
Green Pea Hummus
Ingredients
400-gram can of chickpeas, drained and rinsed in cool water. Drain again well
1 16-ounce bag frozen peas, thawed
6 large garlic cloves (more or less to taste)
5 tablespoon tahini
Juice of 2 lemons plus optional zest
4-6 tablespoons extra virgin olive oil
3 tablespoons fresh coriander or parsley leaves—optional
1 teaspoon salt or more to taste
½ teaspoon freshly ground black pepper or more to tasteMethod
Method
Put all the ingredients in a food processor and blitz until smooth.
Taste and adjust any quantities if necessary. You can add extra lemon juice, olive oil, salt, tahini, garlic or fresh herbs.
NOTE: this hummus freezes well. Thaw to use but the hummus may be a bit grainy. Best to re-blitz with a bit of olive oil. And re-adjust seasonings.